Sadia Hussain

Carrot Halwa Recipe

If you have never tasted carrot halwa, it may not sound appetizing, but believe me when you cook carrots, milk, sugar and ghee together, you get the most scrumptious dessert ever!

This traditional Pakistani dessert, carrot halwa is one of my husband's favorites. He enjoys it slightly warm with a drizzle of heavy cream.


This rich, delicious halwa is usually made in the winter when red, sweet, Pakistani carrots are in season. If you can't find Pakistani carrots, you can substitute regular carrots but please use full fat milk, white sugar and ghee...not oil. Carrot halwa is not to be eaten daily by the bowl fulls so I urge you to make it with the real stuff and eat it in moderation 😋

Carrot Halwa Recipe

Sadia Hussain

SERVES

8

TOTAL TIME

1 Hour 15 Minutes

INGREDIENTS

• 5 cups grated carrots
• 3 cups full fat milk or half and half
• 2 1/2 cups sugar
• 1/2 cup ghee
• 10 cardamom pods ground into powder
• 1/4 teaspoon saffron ground into powder (optional)
• Roasted almonds (optional)

METHOD

  1. In a large nonstick pan, add grated carrots and milk and cook on medium heat for 45 minutes until carrots are soft.

  2. Add sugar and cook on medium heat covered, for 10 minutes.

  3. Add ghee and continue cooking on medium heat, covered for 10 minutes. You will see beads of ghee separate from the cooked carrots.

  4. Add cardamom and saffron powder (optional) and roasted almonds (optional).

Tips and Bits

Grate carrots on large holes so they don't get mushy and keep some shape when cooked.


Feel free to decrease or increase sugar in this recipe.


You can add pistachios and raisins to this recipe if you like.


Carrot halwa freezes well for several months.

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